Description
This Blueberry Broccoli Spinach Salad is a delightful mix of fresh baby spinach, blanched broccoli, juicy blueberries, tangy feta cheese, and crunchy almonds. Tossed in a sweet and tangy dressing, this salad is a perfect balance of flavors and textures.
Ingredients
Scale
Salad:
- 4 cups fresh baby spinach
- 2 cups broccoli florets (blanched and cooled)
- 1 cup fresh blueberries
- 1/2 cup red onion (thinly sliced)
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds (toasted)
- 1/4 cup dried cranberries (optional)
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a large bowl, combine spinach, broccoli florets, blueberries, red onion, feta cheese, almonds, and dried cranberries if using.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or chill for 15 minutes to let flavors meld.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
Notes
- For extra protein, add grilled chicken or chickpeas.
- Substitute goat cheese for feta for a creamier texture.
- Toast almonds lightly for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for blanching broccoli)
- Category: Salad
- Method: No-Cook (except blanching)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 10 mg
